Erica Kangas

Beef Shanks

roast
Jan 1, 2021
Prep time: 30 min.
Cook time: 4 hrs.
Servings: 4-6

Ingredients

  • Beef shanks, thawed
  • Paprika, ~2 tbs.
  • Garlic powder, ~2 tbs.
  • Cayenne, ~1 tsp.
  • Salt, ~1 tsp.
  • Pepper, ~1 tsp.
  • Butter, 1 tbs.
  • Onions, 1-2 quartered
  • Carrots, 3-5 cut
  • Celery, 3-5 stalks cut
  • Potatoes, 4-5 cubed
  • Garlic, 3-5 cloves chopped
  • Thyme, 1 tsp.
  • Bay leaf, 1
  • Beef stock, 2 cups
  • Red wine, 1 cup
  • Worcestershire sauce, 1-3 tbs.

Equipment

  • Dutch oven
  • Tongs

Prep

  • Thaw beef overnight
  • Quarter onions
  • Cut carrots into 1-2 inch pieces
  • Cut celery into 1-2 inch pieces
  • Cut potatoes into 1 inch cubes
  • Chop garlic

Instructions

  1. Dry beef shanks with a paper towel and rub with paprika, garlic powder, cayenne, salt, and pepper. Let sit for at least 30 min.

  2. Heat Dutch oven until hot, add butter.

  3. Once butter is melted, sear beef, about 2-5 min. per side until brown and crusty. Remove from pan, set aside.

  4. Cook onions, carrots, celery, potatoes, garlic, thyme, and bay leaf in the same pan until veggies are slightly tender.

  5. Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.

  6. Return beef to pan and cover.

  7. Roast 1 hr. 15 min. per pound of beef at 325F.

  8. Remove from oven, let rest at least 30 min.

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